Mushroom Pizza with White Truffle Oil & Lemony Kale Salad

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All Photos © Christine Elise McCarthy 2012

I love pizzas with cold salads on top of them.  Typically – I use arugula (my all-time favorite green) but kale is so bizarrely popular right now – I thought I’d try a kale modification to satisfy those superfood fans out there.

Stolen from the internet:

Are you a fan of kale?

Kale is considered a “superfood” because it’s so nutritionally dense. This dark leafy green is packed full of fiber and vitamins. In fact, just one little cup of cooked kale contains:

  • 2.5 grams of protein
  • 354 percent of your RDA for vitamin A (beta-carotene)
  • 89 percent of your RDA for vitamin C
  • 1328 percent of your RDA for vitamin K
  • 27 percent of your RDA for manganese

Its high beta-carotene content means it helps protect your body from cancer and heart disease and the vitamin K helps keep your blood healthy and may even contribute to good bone health. Manganese also contributes to bone health.

So there!  Have a crazy, decadent pizza & top it with some kale & the next thing you know – you can kick Popeye’s ass & have a nice fiber induced BM.  It’s a win-win.

Another thing about kale – is it is cheap.  A head of kale (which was twice (or more) what I needed for this recipe) cost me .69 cents.  Truffle oil, on the other hand, very costly.

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This little canister, about the size of a Redbull, cost $15 (I think) at Whole Foods but a VERY little goes a very long way.  The only problem is – it will go rancid relatively quickly (a few months maybe) – so once you open it – start getting creative about ways you can use it.

PRINT THIS RECIPE

Mushroom Pizza with White Truffle Oil & Lemony Kale Salad

Pre-heat your oven to 450.

INGREDIENTS

Pizza Dough (about 1/3 of that prepared dough – or other dough of your choice)

1/2 cup (or less) tomato sauce of your choice (I use a spicy jarred variety)

Fontina cheese to taste

Grated Parmesan to taste

1/2 pound mushrooms – sliced

2 scallions – sliced – white & green parts

6 cloves garlic 9or to taste)

White Truffle oil – to taste – but likely not more than a tablespoon.

1 Head kale

juice of one lemon

olive oil

Parsley – chopped as garnish

Salt & pepper to taste

DIRECTIONS

Pre-heat your oven to 450.  Ideally – your oven should have been at 450 for at least 30 minutes before you put the pizza in.  I let mine heat up half the day.  It gets you a nice, crispy crust.

Remove the ribs from your kale.

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Chop it to fairly small, bite-sized pieces.  Rinse & dry (in a salad spinner – if you have one).

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Squeeze your lemon (this one is from my back yard),

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measure the juice you get.  Put it in a shakable container.  I like to use recycled glass VOSS water bottles.

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Add about twice as much olive oil as your quantity of lemon juice, some salt & pepper & shake.  Taste it & add more olive oil if it is still too lemony.  I like it lemony.  I started with equal parts lemon juice to olive oil – but felt that was too lemony for general consumption.  This is a great all around dressing – so – feel free to adjust the ratio for your own palette.  Set your dressing aside.

Saute the sliced mushrooms in olive oil with the garlic (I left my garlic whole – but you can chop or mince yours) and the sliced scallions.  Saute them over high heat until they begin to brown.  Set aside.

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Roll out the pizza dough & put it on your greased pizza cooking thing.  Add a THIN layer of tomato sauce.

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Add whatever quantity of Fontina & Parmesan you desire then top with the sauteed mushrooms.  Put this bad boy in the oven for 10-20 minutes.  The timing will depend on the actual temperature of your oven & how deeply you stacked ingredients on the pizza – but you can eyeball it for when it is done to your liking.  I like to leave it in a minute or two longer than when I think it might be done…to get a crispy crust.

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While the pizza cooks, toss the kale with a little of your dressing & some grated Parmesan.  DO NOT OVER DRESS the salad.  Go light – check it – and add more if you need to.

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When the pizza is done – drizzle the white truffle oil SPARINGLY over the pizza & then top it with some chopped parsley (a nice FLAVOR & good color – not just a BS garnish) and the salad.  Top it all with some fresh ground pepper & maybe some more grated Parmesan & serve!

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PRINT THIS RECIPE

2 thoughts on “Mushroom Pizza with White Truffle Oil & Lemony Kale Salad

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